Recently the repression of local community dairies has reached a surreal frenzy. How do you feel about raw milk? Do you feel governments are really protecting OUR safety spending so much money to harass small local farms when the biggest killers come from mass production and industrial farming?
More info here about the US Food Crisis and your food freedom.
Sandra over in the South Pacific sent in this great recipe! People love it!
I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!
This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my notion that this is a good way to make a jam that keeps as much of the vitamins and other phyto-nutrients in the fruit as intact as possible (for being a cooked item that is). The lady from the market said she usually adds corn-flour in to thicken the juices, but since we are not eating grains at the moment, and corn-flour is not to be trusted these days, I find this method really perfect. I am just sorry I didn’t post this recipe earlier when there were cherries in season.
This is a very simple recipe:
Pit 1 kg fresh dark cherries, drizzle with 3 T raw honey and allow to stand overnight.
This recipe is absolutely to die for, it is gluten-free, grain-free and refined-sugar-free, what more could anyone ask for? I have actually been working on this recipe for a few years now. I got first got the vision for an infused yogurt cheesecake when we were living in Neversink, NY.
It is a very, very slow cheesecake. To make it properly, with all your mis en place made from scratch, means that you need three days for preparation time. Of course, it isn’t strictly necessary to make everything from scratch, so feel free to make it a more simple method. But, if you want to get all of your good and loving vibrations well integrated into this incredible edible sensation, it is best to make everything yourself, with lots of love and good music playing as you do so 🙂
Everyone will recognize this old favorite! It is so simple and delicious–especially when made with the best homegrown ingredients. Who could resist? I grew my own balcony fingerling eggplants last year! This is a recipe that you can grow at home, even in an urban apartment with only a balcony :).
2 tomatoes, sliced
1 sm eggplant, sliced
2 lg balls mozzarella, sliced
2 T e.v. olive oil
1 t balsamic vinegar
1 t sea salt or Himalayan salt
freshly ground black pepper to taste
Handful of fresh herbs i.e. mint, dill, basil, parsley, terragon…
This is a really simple recipe that makes a great side dish that will also help with digestion! Other vegetables like cucumbers, green beans, or cauliflower can easily be added or replace the broccoli.
Ever wondered what they ate in Europe before the potato? Pease porridge was one of the staples of the diet. Who doesn’t love a good pea soup with ham hock or sausage? Ever thought that mushy peas might make a fantastic pizza sauce? It does. We had a little pea soup left over from dinner last night so I thought I’d give it a shot. My pea soup was made with beef broth and lots of ginger, onions and garlic, and made a lovely bright green flavorful sauce.
This recipe also makes a great gluten and grain free thin crust pizza using almond flour, the recipe for the crust is from a fantastic cookbook I have just gotten: Recipes for the Specific Carbohydrate Diet by Raman Prasad.
Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn’t by any means an authentic Korean kimchi, but we like it. It also makes a quick salad when added to steamed broccoli and sunflower seeds, then tossed in olive oil (Recipe).
Makes about 2 quart jars (depending on size of cabbage)
Many years ago while doing a study abroad program in Morocco, we spent a lot of time eating the best bread and apricot jam I have ever had. We ate it for breakfast, lunch and even just for a snack.
This last week our local farmers market was chock full of tasty sun-ripened apricots. I bought a bunch and made a delicious apricot jam. Unfortunately, it rained non-stop and I was unable to finish it in the sun, but if you have the opportunity to do so, your jam will be better than you imagine. Apricots are full of vitamin A and potassium among other things. BC Apricots are amazing!